I bought some raspberries for a different recipe and definitely over-bought. So I needed something else to use them up in. I thought about Alicia & Annie’s blog event and found a fabulous Raspberry Upside Down Cake on Alicia’s website using Bisquick! What could be easier :)
MY NOTES: Very easy to assemble. I’ve made pineapple upside down cake many times and definitely took longer to put the raspberries on that it does to put pineapple on, but the presentation alone was worth it. What I found refreshing about making this out of Bisquick instead of a standard cake recipe was that it wasn’t overly sweet. Just sweet enough to be good and the raspberries add a wonderful little twang that offsets the sweetness. Yum! This is actually a great breakfast cake in my opinion. The recipe suggests serving warm with whip cream (maybe ice cream too), but I had a piece of this cake this morning after being in the refrigerator all night and it was wonderful chilled!
Raspberry Upside Down Cake
Makes 9 servings
1/4 cup margarine or butter
1/4 cup sugar
1 1/2 cups raspberries
2 tablespoons sliced almonds (I measured these out and forgot to put them on! Duh!)
1 1/2 cups Bisquick Original baking mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons vegetable oil
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
Sweetened whipped cream or ice cream, if desired
Heat oven to 350 F. Heat margarine in round pan, 9×1 1/2 inches, or square pan, 8x8x2 inches, in oven until melted. Sprinkle 1/4 cup sugar evenly over melted margarine. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.
Beat remaining ingredients except whipped cream in medium bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof serving plate; leave pan over cake a few minutes. Remove pan. Let cake stand at least 10 minutes before serving. Serve warm with whipped cream.
High Altitude (3500-6500 ft): Not recommended for use.
This looks awesome. I’m sure it owuld be good with ice cream too!
The pineapples in pineapple upside down cake really caramelize well with the sugar, that’s what I love about that dessert. How do the raspberries do in that regard?
Yum! I love the combo of raspberry and almonds!
Amanda this is soooo pretty! I love this…another way to make upside down cake!
This looks delish…maybe a little yummy butter too. Either way sounds like a good breakfast/coffee cake.
Happy Baking
AmyRuth
That cake sounds really good. That would be great to bring to one of my potlucks at work. I like that you said it was not too sweet. Sounds like it would also work with blueberries.
That looks really good, Amanda! Wish I still had my 10 for $10 (6 oz. pkgs.) raspberries I got a week or so ago!
Raspberries are my favorite! I’ll definitely be trying this!
Oh, I love rasberries! This looks delicious!
Looks very easy for sure.. Thanks for the Bisquick idea!
This is something my Mom would LOVE. She's a fiend for raspberry filled desserts.
~ingrid
The cake is so pretty! However, I consider Bisquick (with it's trans-fat, preservatives and other unhealthful chemicals) fake food–more on par with using cool-whip and blue jello.
I happen to agree with you. This recipe was made for a challenge through Alicia & Annie :) You can actually make your own bisquick, which I have done before, but it does include shortening. I much prefer to just make a white cake.
Mmm, this looks amazing and so very moist. I'll have to try this sometime soon.